Sweet, creamy pudding made from grated cassava, coconut milk, and spices, with a caramelized top.
This traditional Comorian dessert is pure comfort: grated cassava is simmered with coconut milk, sugar, and warm spices until it becomes thick and creamy, then baked until the top caramelizes. It's soft on the inside, slightly crispy on the outside, with a flavor that's both sweet and earthy. Often served at celebrations and family gatherings.
Serves 6
Grate cassava and squeeze out excess moisture using a clean cloth. This is important for texture.
In a pot, combine cassava, coconut milk, sugar, nutmeg, and cloves. Stir well.
Heat over medium, stirring constantly, for 10-15 minutes until the mixture thickens and reduces by about half.
Pour into a buttered baking dish. Smooth the top. Bake at 180°C (350°F) for 25-30 minutes until the top is golden brown.
Cool 10 minutes. Serve warm or at room temperature, with a dollop of whipped cream if desired.
Squeezing out moisture prevents a watery pudding.
Constant stirring during cooking helps develop a smooth, creamy texture.
Don't overbake or the edges will be too crispy.
Add vanilla extract for depth
Mix in roasted cashews or pecans
Top with caramelized sugar for extra crunch
Refrigerate up to 4 days. Serve chilled or at room temperature.
Cassava pudding is a celebration dessert in Comorian culture, passed down through families and served at weddings, births, and important festivals.
You may not have squeezed the cassava enough, or the mixture was overcooked. Use fresh cassava and stir gently during cooking.
You could use regular milk, but the authentic flavor comes from coconut. Use full-fat milk if necessary.
Per serving · 6 servings total
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